Amandas Thai Peanut Recipes

TODD'S FAMOUS THAI PEANUT SAUCE

Todd's Famous Thai Peanut Sauce image

This is my hub's famous peanut sauce he makes for us. The key to this recipe is that it uses whole peanuts instead of peanut butter. It makes a world of difference in taste and texture.

Provided by Lisa Combest

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

3 ounces roasted, salted peanuts
2 tablespoons canola oil
1 tablespoon Asian (toasted) sesame oil
1 teaspoon hot chili oil
2 tablespoons soy sauce
4 teaspoons fresh lime juice
1 tablespoon white sugar, or to taste
1 teaspoon Asian chili garlic sauce, or to taste

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn.
Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

Nutrition Facts : Calories 122 calories, Carbohydrate 4.4 g, Fat 11 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 340.4 mg, Sugar 2.1 g

AMANDA'S THAI PEANUT

Amanda's Thai Peanut image

By far the best and healthiest Thai Peanut I've EVER tasted. It's highly requested by family and friends!!! This quick recipe is just for two people, but it doubles and triples extremely well when we have company over. Give it a try!!

Provided by mnd9336

Categories One Dish Meal

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

0.5 (8 ounce) package fettuccine (not the wheat noodles)
1 1/2 cups broccoli, cut into bite-sized pieces (fresh or frozen)
1/2 carrot, grated
2 teaspoons garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1 tablespoon brown sugar
4 tablespoons low sodium soy sauce
3 1/2 tablespoons rice wine vinegar
4 tablespoons reduced-fat peanut butter

Steps:

In a large pot, cook fettucini as directed. Towards the end of the pasta cooking, add the broccoli into the pot to cook for approximately 3-4 minutes.
In a greased large saucepan, heat garlic on med-high heat for 2 minutes.
Add red pepper flakes, ginger, and brown sugar into the saucepan. Allow to cook another 2 minutes.
Add soy sauce, rice wine vinegar, and peanut butter to the saucepan. Use a spaghetti spoon or whisk to mix in the peanut butter to the liquid to form a sauce.
When the sauce begins to bubble, add the cooked pasta/broccoli to the saucepan. Mix well. Add the carrot. Mix well to prevent clumps.
Enjoy!

Nutrition Facts : Calories 480.6, Fat 14.9, SaturatedFat 2.8, Cholesterol 47.9, Sodium 1303.2, Carbohydrate 70.1, Fiber 6.4, Sugar 13.5, Protein 21.1

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